Acorn Squash with Orange Marmalade

Introduction

Acorn squash gets its first 35 minutes in the oven cut-side down, then finishes with a simple orange marmalade and butter glaze under the broiler. You get tender squash, lightly browned edges, and a sweet citrus finish that fits as a small dinner side or part of a larger holiday meal.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Servings: 2

Ingredients

1 medium acorn squash, halved lengthwise

1 tablespoon orange marmalade

1 teaspoon butter or margarine

⅛ teaspoon salt

Instructions

Preheat oven to 400°F (204°C).

Remove seeds and strings from squash halves.

Cut a small piece off outside of each half to make a flat space on which the half can stand level.

Place halves in a shallow pan or casserole in ¼ inch (6 mm) water with insides facing down. Bake for 35 minutes.

Combine marmalade and butter in a small bowl.

Remove squash from oven, and invert in pan or dish. Salt lightly.

Spread marmalade and butter mixture on edges of squash, allowing excess to run into center.

Place under broiler for 5 minutes or until lightly browned.

Variations

• Replace the orange marmalade with apricot preserves for a milder, less bitter glaze.
• Use margarine instead of butter if you want a dairy-free version; the glaze will still brown, though the flavor is a little less rich.
• Add a small pinch of cinnamon to the marmalade and butter mixture for a warmer, more dessert-like finish.
• Sprinkle chopped pecans over the squash after you spread on the glaze, then broil as directed for added crunch.

Tips for Success

• Cut only a thin slice from the outside of each squash half so it sits flat without losing much flesh.
• Keep the ¼ inch of water in the pan; it helps the squash steam and soften evenly during the first bake.
• After 35 minutes, the flesh should give easily when pierced near the center with a fork or knife.
• Mix the marmalade and butter until smooth so it spreads evenly and runs into the center instead of sitting in clumps.
• Watch the squash closely under the broiler, because the marmalade can brown quickly.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze the cooked squash in a freezer-safe container for up to 2 months; thaw in the fridge before reheating, knowing the texture will be softer.

Reheat in a 350°F oven, covered, for 10 to 15 minutes, then uncover for a few minutes if you want the top to dry slightly. For a quicker option, microwave on medium power in 30-second bursts until heated through.

FAQ

Can you use a different squash?

Yes. Delicata or small kabocha work well, but you may need to shorten or extend the first baking time depending on size and density.

How do you know when the squash is ready to flip over?

The flesh should be tender enough that a fork or knife slides in with only light resistance after the initial bake.

Can you make this ahead?

Yes. Bake the squash through the first oven step, cool, and refrigerate; add the glaze and broil just before serving.

Can you use margarine instead of butter?

Yes. It keeps the glaze spreadable and helps it brown, though the finished flavor is slightly less full than with butter.